cross-contamination → predicts → log reduction
“cross-contamination errors were a good predictor for log reduction”
procedural food safety knowledge → predicts → efficacious bacterial reduction
“Procedural food safety knowledge (i.e., knowledge proffered after general open questions) was a better predictor of efficacious bacterial reduction than declarative food safety knowledge (i.e., knowledge proffered after formal questioning)”
Saccharomyces boulardii → is safe and efficacious → reduction of Helicobacter pylori treatment-related symptoms
population: adultsstudy_type: randomized, blinded controlled trials
“Randomized trials also support the use of this yeast probiotic for reduction of Helicobacter pylori treatment-related symptoms.”
X-ray irradiation → is used for → microbial reduction
“X-ray irradiation ... is now allowing X-ray to actively compete with gamma irradiation and E-beam as a microbial reduction strategy for foods.”
D(10)-value → required for → 90% microbial population reduction
almonds: 0.226-0.431 kGywalnuts: 0.474-0.930 kGy
“Greater efficacy (D(10)-value: the dose required to eliminate 90% of the microbial population) for inactivating SE PT30 and S. Tennessee was seen on the surface of almonds (0.226-0.431 kGy) than on walnuts (0.474-0.930 kGy) at all water activities.”
salt intake reduction → requires → nationwide policies
policies: food reformulation and food labelling
“To reduce salt intake, it is necessary to adopt a combination of nationwide policies such as food reformulation and food labelling.”
extrusion processing → achieved → 5-log reduction of Salmonella
aw: 0.89temperature: above 82 °C
“Processing conditions above 82 °C and 0.89 a w achieved on average greater than a 5‐log reduction of Salmonella .”
cooking time and temperature → insufficient → reduction of resistant and virulent strains of STEC
strains: EHECserogroups: O157antibiotics: animal-based
“High presence of O157 serogroups, EHEC strains and animal-based antibiotics in cooked foods showed insufficiency of cooking time and temperature in the kitchens of hospitals.”